Adventures In Whole Wheat Pasta

Now that I'm off all of the prescription poisons that my former health care provider nearly killed me with, making more responsible food choices is in focus. I'm eating lots of fresh fruits and veggies (I used to eat very little of either). And cutting down on sodium hasn't been as torturous as I thought it would be.

Switching to whole grain products whenever possible is also part of this. Breads and cereals are easy -- I already like lots of whole grain products. So I was looking forward to trying whole wheat pasta for the first time. I made up a batch of the spaghetti sauce I like and cooked a box of whole wheat angel hair and packed up individual servings in tupperwares.

Um... not so much. It's not the flavor, which is fine. It's the grainy, flaccid texture. It's distinctly missing a springy bite that is my favorite part of the pasta experience. When I eat spaghetti or other long pasta, I kind of wrap it around my tongue, and that wasn't possible with the whole wheat. It just disintegrates in my mouth without even really chewing. You could seriously eat it without teeth.

Maybe angel hair was a bad pasta shape for first-time trying? I'm wondering if larger, heavier noodles hold up any better. I'm also wondering if I'm the only person in the world who has ever consider trying spaghetti sauce on brown rice.